Yellu -Kadale Kai Unde( Sesame- Ground Nut Laddu)

Sesame or yellu (in kannada) til (in tamil)  is good to eat during winter and rainy seasons  since our body gets dry during these seasons, eatables made with sesame or groundnuts will provide the needful to our body. Jaggery on the other side will help to supply iron. Yellu Unde is a sweet dish and will be liked by all. You can even make small laddus to pack it for school lunch box. The amount of jaggery is used very less in this recipe so that even diabetic people also can have a little of it. Make sure you prepare small laddus than usual size while giving it to diabetic people.
Things Needed : 
Black Sesame Seeds: 1 Cup or 100 Grams.
Ground Nuts: 1 Cup
Jaggery : 1/4 Cup.
Coconut: 1 Cup (Optional)
Water: 2 Table spoons

Ready to serve Sesame - Ground Nuts Laddus

Method : 
1. Roast Sesame seeds and ground nuts separately. Remove the skin of ground nuts when it is cool.
2. Now dry grind sesame seeds till powder and ground nuts coarsely and remove from the jar and put in a big bowl.
3. Keep a pan on the fire, Put jaggery and put water. Let it melt a little. Strain this jaggery to get the clean jaggery water.
4. Now boil this jaggery till bubble. Let it boil for 1 minute.(do not allow the jaggery to get thick).
5. Now put boiled jaggery to the sesame - ground nut mixture and mix it well.
6. Add grated coconut and mix it again and take a handful of the mixture and prepare laddu.
7.Prepare laddus with the rest of the mixture the same way .  (point no. 6).
Note: Boiling the jaggery to separate the dirt is good to follow since you get the pure jaggery. You can use more jaggery if you like more sweet in the laddu. Let the jaggery syrup bubble nicely or your laddu will turn very soft and will soon get spoiled.( too much moisture will develop the fungus). Keep a table spoon of ground nut and then dry grind the rest, then add the whole nuts while mixing. This way the laddu taste better. Adding coconut is an optional. You can even prepare laddu without coconut too. You can also use the copra  (dry coconut) instead of fresh coconut. You can also roast the fresh coconut for 2 minutes to remove the wetness in the coconut. Do remember all the note before you  try the Laddu.
20 to 25 Small laddus can be prepared.
Time: 30 Minutes.

Rava-Ridge Gourd Dosa ( with Patrode dough)

Ridge Gourd Rava Dosa is an authentic taste dosa, done with Patrode dough. Patrode is one of the traditional dish from South Canara, Malanadu and Coastal area of Karnataka/India. You can say it is a signature dish of South Canara.

Preparing Patrode dough we normally use rice, a bit of Methi seeds, Urid dal, coriander seeds, jeera/cumin seeds, tamarind, turmeric powder, fresh coconut, jaggery and salt. Here I have used Medium size rava instead of rice. So need to soak rice. Grind all the spices and add rava ( no roasting or frying), mix it well and the dough is ready.
It is quick, simple, yummy, spicy and healthy and surely fit into all age group.
Let us see the recipe now :
Things Needed: 
Ridge Gourd : 3 to 4
Rava (medium size): 2 Cups
Wheat flour: 1 Table spoon
Coconut: 1/2 cup or 2 Table spoons.
Coriander seeds: 3 Table spoons
Jeera(cumin seeds): 1 Tea spoon
Red chilly: 6 to 8
Asfoetida or Ingh: a pinch (1/4 Tea spoon if it is a powder form)
Tamarind Pulp: 1 Table spoon
Jaggery: 2 to 3 Table spoons
Salt : to taste
Turmeric powder: a little
Oil: 1/2 cup.

Method:
1. Wash Ridge Gourd and remove the edges and remove the skin of the ridge gourd. (Outer skin of the ridge gourd can be used for preparing chutney or dal).
2. After removing the outer part, cut the ridge gourd in to circle and keep the pieces aside.
3. Grind fresh coconut, tamarind pulp, turmeric powder, coriander seeds and jeera using little water. Add jaggery  to the dough and keep it aside.
4. Now take a big bowl and put rava and wheat flour. Add ground coconut mixture and mix it nicely. Add required water. (Thee dough should be like idly batter).
5. Add salt to the prepared dough. Mix it nicely.

6. Now keep a dosa pan on the fire. Heat and sprinkle oil on the pan. Dip cut ridge gourd circle shape pieces in Rava - spice dough and arrange it on the pan in circle shape joining one another. Sprinkle 1 more spoon of oil on the top and cook for 1 minute on medium heat.
7. Now turn the dosa on the other side and cook for 1 minute. See that it does not get burnt.
8. Serve Ridge Gourd Rava dosa with a spoon of butter on the top of hot dosa.

Note:  Cook on medium flame to get the best result. You can add more jaggery if you like sweet taste. See that dough is not watery.  If it becomes watery add a table spoon of wheat flour. This can bind the dough nicely. Use a tender ridge gourd. You can also try with capsicum or onion or cabbage, using the same dough.

Serves : 3 
Time : 30 Minutes.